Serves: 5
Total Calories: 123
Yield: 1-1 1/2 pounds of pasta

2 tablespoons extra-virgin olive oil
1/4 pound pancetta or bacon, diced
1 small onion, thinly sliced
1/4 teaspoon crushed red pepper flake
2 (14 1/2-ounce) cans imported whole italian tomatoes with their juices, chopped
freshly grated pecorino Romano cheese for serving

Set Global Sun Oven out to preheat

Toss onion and pancetta (or bacon) with oil in a light-weight, dark pot. Cook in Sun Oven, uncovered until onion begins to soften, 10 to 20 minutes. Stir in red pepper and tomatoes, cover and continue cooking until tomatoes have reduced and separated from the oil, 30 to 40 minutes. Add salt to taste. Serve with a generous dusting of pecorino Romano cheese.

Nutritional Facts:

Serves: 5
Total Calories: 123
Calories from Fat: 78

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Italian Tomato Sauce
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One Pot Sun Oven Pasta and Meatballs
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Solar Pasta with Rapini
Solar Pesto Lasagna
Solar Tomato and Butter Sauce
Succulent Solar Mac n’ Cheese
Solar Pasta Sauce
Sun Oven Arrabbiata Sauce
Sun Oven Pasta Sauce with Black Olives
Sun Oven Radicchio and Bean Pasta Sauce
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Tomato Sauce with Porcini Mushrooms
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